French Beans Sautés.
Cut off the fibres from both sides of the (string) beans, and clip into short pieces. Boil tender in hot salted water; drain dry, and put into a saucepan in which you have melted a great spoonful of butter, seasoned with pepper, a little French mustard, and a tablespoonful of vinegar. Toss and stir until the beans are very hot, and glazed with the butter. Serve in a deep dish.